Cajun Seafood Gumbo
Cajun seafood gumbo made with shrimp, crab, and sausage in savory broth packed with flavor. Enjoy with rice for the ultimate comfort meal!
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 lb Andouille Sausage, (sliced)
- 1/2 cup Vegetable Oil
- 1/2 cup All purpose Flour
- 2 Green Bell Pepper, (diced)
- 1 Yellow Onion, (diced)
- 4 Celery Stalks, (chopped)
- 6 cloves Garlic, (diced)
- 1 tbsp Cajun Seasoning
- 2 tsp Cayenne Pepper, (more or less as desired)
- 14.5 oz Stewed Tomatoes, (do not drain)
- 2 Bay Leaves
- 4 cups Seafood Stock
- 2 cups Chicken Broth
- 4 sprigs Thyme
- 1 lb Large Shrimp
- 1 tbsp Gumbo File Powder
- 2 cups Frozen Okra
- 1 lb Lump Crab Meat
- 1 lb Crab Claws
- 2 tbsp Worcestershire Sauce
- 1/4 Parsley, (chopped)
Instructions
- Add a drizzle of olive oil to a large pot over medium heat. Warm the pot for about 3 minutes, then add andouille sausage and cook until browned, about 5 minutes. Remove from the pot and set aside. 1 lb Andouille Sausage
- Now let's make the roux. To the same pot, add in the vegetable oil and all purpose flour. Reduce to medium low heat and mix together so that there are no clumps. Stir constantly for about 30-40 minutes, until a dark roux forms. It should be the color of dark chocolate or black coffee. (it's a labor of love but SO worth it!) 1/2 cup Vegetable Oil 1/2 cup All purpose Flour
- Once the roux is formed and reaches the desired color, add in the green bell pepper, onion, and celery. Be careful adding in the veggies, the oil will pop! Cook for 8 minutes, until the vegetables begin to soften slightly, then add in the diced garlic, cajun seasoning, cayenne pepper, stewed tomatoes, and bay leaves. Mix to ensure everything is combined and cook for about 5 minutes. 2 Green Bell Pepper 1 Yellow Onion 4 Celery Stalks 6 cloves Garlic 1 tbsp Cajun Seasoning 2 tsp Cayenne Pepper 14.5 oz Stewed Tomatoes 2 Bay Leaves
- Pour in the seafood stock, chicken broth, thyme, and add the sausages back in. Bring to a boil, then reduce the heat low. Cover with a lid and simmer for 1 hour. 4 cups Seafood Stock 2 cups Chicken Broth 4 sprigs Thyme
- At the 1 hour mark, add in the gumbo file powder and okra. Cook uncovered for 10 minutes, then add the crab meat, and crab claws (optional), worcestershire sauce, and parsley. Mix together and cook for about 4-6 minutes, until the crab claws are warmed throughout (if using). 1 tbsp Gumbo File Powder 2 cups Frozen Okra 1 lb Lump Crab Meat 1 lb Crab Claws 2 tbsp Worcestershire Sauce 1/4 Parsley
- Lastly, Add the shrimp and cook until it turns pink and curls slightly, about 3-5 minutes. Remove from heat and taste for salt and pepper. Adjust as needed. Serve with white rice. 1 lb Large Shrimp
Notes
- Don't Overcook the Seafood! Add shrimp and crab toward the end to keep them tender. Overcooked seafood gets rubbery, so add it in the last 5-10 minutes.
- Don't rush the roux! This is crucial to the success of the recipe. Take your time to not burn the roux but also cook it long enough that it's nice and dark, akin to black coffee.
- Use a Good Seafood Stock - I used store bought seafood stock from the grocery store. You can also get fancy and use a homemade stock made from shrimp shells and crab shells for added seafood flavor.
- Add Okra and/or Filé Powder for Thickness. Okra adds body and helps thicken gumbo naturally. Filé powder (ground sassafras leaves) should be added at the end and stirred in just before serving. I ordered my file powder online as they don't sell it in my local grocery store, so if you can find it, I highly recommend buying it to make this recipe.
- If using fresh shrimp (or any fresh seafood), be sure to use within 24 hours of buying.
Nutrition
Calories: 664kcal, Carbohydrates: 27g, Protein: 46g, Fat: 42g, Saturated Fat: 10g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 194mg, Sodium: 2721mg, Potassium: 1163mg, Fiber: 4g, Sugar: 9g, Vitamin A: 2698IU, Vitamin C: 75mg, Calcium: 220mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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